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Old 04-29-2007, 10:34 AM   #1
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Can you freeze par-baked crescent rolls?

I have another thread about my nephew's graduation party I'm cooking for.

I have some specific questions I thought I should post here. My first one... Can I "par bake" these Pillsbury crescent rolls, then freeze them, then finish baking them off the day before the party?

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Old 04-29-2007, 11:05 AM   #2
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hmmmmm, Not sure about this but I do freeze pot pies b4 baking and the crust comes out fine. I'm thinking I would probably bake these all the way but maybe to a light color - now fully browned - and freeze.

You could always experiment on a can to see how it turns out.
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Old 04-29-2007, 11:17 AM   #3
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Thanks for the reply. I can't really experiment here (we don't have it). I'm not going to be there until just over a week away from the party. I can experiment when I get there I guess. Thanks again!
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Old 04-29-2007, 11:27 AM   #4
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I'll get a can and experiment for you!
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Old 04-29-2007, 11:29 AM   #5
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That is too sweet! You guys rock here!
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Old 04-29-2007, 01:36 PM   #6
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Why?

Preparation for canned crescent rolls is about 5 minutes. You set the oven temperature, pop open the can, roll them up, and place them on a baking sheet. It takes longer to preheat the oven than it does to prepare the crescent rolls for baking.
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Old 04-29-2007, 01:51 PM   #7
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You could easily make them the day before without any problem if you need your oven space and "sanity" the day of

Also, you might want to check the prices (also at the food warehouse) of pre-made crescents. This is just a suggestion - I know I've bought them but can't remember what the price was. They are larger so they could easily be cut in half first.
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Old 04-29-2007, 02:48 PM   #8
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Quote:
Originally Posted by kitchenelf
You could easily make them the day before without any problem if you need your oven space and "sanity" the day of

Also, you might want to check the prices (also at the food warehouse) of pre-made crescents. This is just a suggestion - I know I've bought them but can't remember what the price was. They are larger so they could easily be cut in half first.
Yes, kitchen elf, it's because of the oven space. I am using them for a chicken salad and they're best when they are just out of the oven, I've been told. I didn't know if you could have them mostly ready the day before. I have a lot of things that need last minute attention (see my other thread).

Caine - I don't make these rolls, but my sister says that the directions say like 13 minutes. If I need to get chicken salad sandwiches out in a couple of minutes, I was thinking that the oven would "freshen them up" without needing to totally bake them. I'm cooking for 100 people and have 2 other hors d'oevres that require time in the oven. I'm doing this on my own in an "open house" set up. I won't have 13 mintues to get them out.
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Old 04-29-2007, 02:51 PM   #9
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velo - I understand the "fresh" factor but it's really not conceivable with everything else going on. Even if you bake them the day before - let them cool COMPLETELY, and seal them in plastic bags they will still be fine. They can even be popped into the microwave in the bags (unsealed of course) for a brief period of time to soften them up.
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Old 04-29-2007, 02:51 PM   #10
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I assume this is for the Chicken Salad on Crescent Rolls?

Personally, I wouldn't do them that way because in the long run it will take longer. I would fully bake, cool, and then bag 'em ... up to a couple of days in advance. Then on the day of the event, slice them in half, smear on the chicken salad, and serve.

kitchenelf brought up a good point - you might check around for bulk prices from both real bakeries and grocery store bakeries for fully baked croissants ... the savings in time and energy (your own and the fuel source for the oven) might be worth any difference in price over trying to bake can after can of canned crescent rolls.

Limited as it seems you will be to just one oven - there is just so much you can do.
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